[From: Simon Cozens <pemb0468@sable.ox.ac.uk>
Subject: Simon's Vegan Cheese Sauce
Date: 3 Jan 1999 21:47:48 GMT]


If you want to make it yourself, melt *lots* of soya spread in a pan, and
slowly add cornflour, mixed with soya milk, until it starts to thicken.
The important thing here is not to panic, which is what I generally do at
this stage. If you've got the milk+flour right, it can't go lumpy, so
don't worry about that. Panic just a little bit, and add some more soya
spread. Works for me. It should be happy after about three minutes.

Then, grate some vegan cheese up really really really finely, and add it
to the roux. If you've got it fine enough, it should melt. Once it starts
to get a bit of a skin on it, (after about five minutes total) pour it
over the lasagne.